Umai-Ya (Closed)

Although we were eating buffet and tried to order as more meat / seafood as possible, we still ordered a plate of vegetables to balance up the nutrition of the meal. The assorted vegetables were cabbage, beansprouts and with some deep fried garlic too. It was somewhat similar to the taste of the teppanyaki vegetables. Overall, it was not too oily and slightly salty.

The fried tofu with oyster was topped with some beige color mayonnaise. The tofu was the Japanese round tofu and topped with oyster, covered with bread coating and being deep fried. The bread coating was crispy. The osyter has some sort of fishy taste, but it was soft and juicy. The tofu was smooth and normal. Together with the sauce, it tasted slightly salty I would say.

The beef touban teppanyaki came with gravy. The gravy was thick, looks like curry to me but it was not spicy. The gravy was slight salty. The beef were cut into cube-size. In my opinion, I think the gravy was very nice, but the beef was too cook for me. Some cubes tasted quite tough and made it hard for me to chew. It would be perfect if the beef cubes were medium-well doness.

Since it was a ala-carte buffet, the teppanyaki chicken came in a small portion. The chicken pieces were topped with deep fried garlic and spring onions. The chicken was cut into cube size and being grilled. There was no gravy at all but the chicken was well marinated. I dislike chicken skin but in this case, I finished it all as it was really flavourful. The saltiness level was fine.

We went for the buffet lunch, and we added on a plate of oysters. The oysters came on top of a bowl of ice to retain its freshness. When it was served, the group attacked this oysters first. The lemon was being put in between a clip to make it easier to squeeze the lemon without using bare hands. Although the oysters were not palm-sized, but they were fresh and very juicy.

My fren recommend this place to me.. so I give it a try..... This Japanese buffet surprisingly the price is quite cheap... I believe everyone can afford~~ and what make me feel Awesome was the sashimi~~ fresh and extreme delicious~But the services for me... I give a b- there still room for improvement~~ The decoration is also a quite nice, and one more thing... some table provide sockets~~ so you may bring along ur chargers just in case your phone is about to die~~ haha

听说Umai-Ya的lunch buffet 食物很吸引人，尤其是它的sashimi!!!但看，就会让人流口水。结果就约了朋友一起过去uptown的umai-ya.到了店门口，才发现umai-ya的lunch buffet是要预约的！！隔一天，我又打了电话到umai-ya想要订同个星期的buffet，哪里知道，还是满座。结果订了3个星期后的lunch。所以，想要到umai-ya吃lunch buffet的话，记得先打电话预约！！

Umaiya serves pretty fresh sushis with sashimi slices on top. The sushi rice is adequately flavoured with vinegar and well seperated.Tuna- succulent, juicy and has a hint of natural sweetness. The thickness of tuna cut is ok.Salmon- smooth and does not have fishy taste indicating the cut is fresh. Thickness of cut is ok as well.Octopus- has a very QQ texture and fresh. Dip this with some shoyu will taste better.Ebi- has a succulent texture and natural sweet taste. Absolutely no shoyu dipping sau

I love Japanese style appetizers, as the vinegar taste and special concocted sauce is simple yet appetizing. Definitely a great food to have prior to main meals. This baby squids at Umaiya is succulent, slightly sweet and savoury thanks to the even sauce coated on the squids. One is just not enough, but more than one does not cramp up the space in your tummy I love the toasty and fragrant sesame seeds sprinkled on top, as well as the finely sliced cucumber that gave extra crunchy texture.

My friend recommended me this place for quite an authentic Japanese food experience. I went there for the lunch buffet and I am glad to find the food there nice.I absolutely love anything with unagi, don't think about the long eel shape when not cooked Here at Umaiya, the unagi is moist and juicy, came in quite a thick slice nicely coated with the teriyaki like sauce. Sushi has the right amount of vinegar taste. Absolutely no dipping sauce required, as it tastes as good on its own.

Being a salmon fan, what cheers me up more than having a raw salmon? Personally I am not a fan of sashimi, plainly because most places serve salmon sashimi which is usually not fresh and gamey. When I see salmon carpaccio which means thinly sliced raw salmon, I reckoned it would be somewhat better than raw salmon sashimi.The thick layer of salmon slice plus the way of how it was prepared (slightly seared on the outside) revoked its qualification of being named as salmon carpaccio. That aside, th

Sitting on top of the pile of wheat soba was this raw quail egg, threatening to break apart upon danger. The soba portion was pretty decent but overpriced perhaps. The silken texture of the quail egg spread its generosity to the pile of soba, which made eating soba more delightful. Flavor wise, it was not really contributing to the whole dish. Dipping into the tsuyu which had been infused with slight wasabi, topped with some of the condiments, every bite of soba was refreshing. The soba texture

Japanese sushi has evolved over time. Nowadays we have crispy dragon roll and etc which look good and also taste good. Made of deep fried crispy prawn, avocado wrapped in seaweed, fried egg, and sushi, it had contrasting texture was very enjoyable. Avocado moistened the sushi with its buttery cream, while the fried egg injected the egginess into it while retaining its semi dry texture. The fried prawn remained firmly in shape in its crispy batter. For fear that the sushi would be dull, tiny anch

If you ask me to cook, I would probably serve you cooked enoki and pan fried beef roll separately. That aside, the enoki contributed lots of juicy factor to the whole dish, while the pan fried beef was slightly overcooked (hence, the dryness). As usual, the enoki was slippery but it gave some resistance as you chew. It tasted mildly sweet which was good to go with a strong flavor like beef. The beef was sweetened by the sweet sauce yet retained the savory flavor. This dish was quite a delight bu

My dad likes tempura so he always orders it. One thing I cannot stand is tempura that is too oily as it cannot even absorb the dip. Thankfully, the one at Umai-Ya is crispy, crunchy and not oily. However, it did not have enough batter to efficiently absorb the tempura sauce. The sauce was sufficiently diluted so it won't be too salty even if you drop the whole thing in. It had a strong flavour to it which I liked. There were 2 prawns but the rest of it were vegetables.